Toasted Pumpkin Pita

You've made your favorite pumpkin dessert and now you have leftover canned pumpkin just sitting in your fridge. You don't want to throw it out because that would be wasteful, but it's not enough pumpkin to make something else, or is it? If you like goat cheese, give this a try...

INGREDIENTS:
2 multi-grain pitas (I say 2 because you may want more than one.)
leftover canned pumpkin
a handful of walnuts
Goat cheese

1. Heat up your toaster oven or turn on your oven to 350. Place the pita in the oven on a piece of foil and heat until toasted, flipping it over, about 2 min of each side. Remove pita and foil and place on the counter. Spread pumpkin on top like you are making a pizza, only you don't need room of the edges. Sprinkle walnuts and goat cheese to your liking. Place pita on foil back in the oven for about 4-5 minutes or just until pumpkin is heated up.

OPTIONAL: Serve with a seasonal salad of spinach, pears, dried cranberries, sunflower seeds, celery, and goat cheese with poppyseed dressing.